• 1 pound firm organic tofu
  • ½ cup soy-based mayonnaise, see below
  • 1 ½ tablespoons Dijon mustard
  • ½ teaspoon cayenne
  • ¼ teaspoon turmeric
  • ¼ red onion, finely chopped
  • 2 stalks celery, chopped in ¼-inch dice
  • 15 diced Kalamata olives (a scant ½ cup)
  • 3 tablespoons capers
  • 2 teaspoons dill
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

At least one hour before serving: crumble the tofu in a bowl. Add all ingredients but salt and pepper and mix until well combined. Season with salt and pepper to taste. Refrigerate covered for at least one hour. Keeps for several days in the refrigerator; pour off or mix in any moisture that weeps out of the mixture.

When ready to serve, place lettuce leaves on a plate and mound the salad in the middle. Sprinkle with parsley if desired. OR, if making a sandwich with lettuce and thin sliced tomato. Press slightly on the bread to compact it and serve.